CILANTRO PESTO PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
SOBA WITH GREEN CHILE PESTO
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.
Provided by Chris Morocco
Categories Bon Appétit Noodle Chile Pepper Sesame Sesame Oil Green Onion/Scallion Watercress Cilantro Basil Quick & Easy Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
- Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
- Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
- Serve noodles topped with torn basil and sesame seeds.
FABULOUS CILANTRO PESTO
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Provided by Gena Urias
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
- In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
- Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g
RICE NOODLES WITH CILANTRO PESTO
The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
- Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
- Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.
SOBA NOODLES WITH GRILLED SHRIMP AND CILANTRO
Recipe by Su-Mei Yu. "Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don't skimp on the lime wedges or cilantro: "The sour juice protects the respiratory system in the early spring," Su-Mei Yu says, "and cilantro helps when you're congested." From Healthy Thai Recipes Published March 2010. Food & Wine Magazine :) Wine Pairing: Tangy dishes like these lime-inflected noodles pair better with tangy wines; softer wines tend to lose their flavor. Try a dry Australian Riesling-they're crisp, vivid and great with Asian cuisines. Two good choices are the citrusy 2008 Fireblock Watervale and the more peachy 2009 St. Hallett Barossa.
Provided by Manami
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil; add the noodles and cook, stirring, until tender, 4 minutes.
- Drain and rinse under cold water.
- In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup; add the noodles and toss.
- In a skillet, heat 1 tablespoon of the oil.
- Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes.
- Using a slotted spoon, transfer the shallots to paper towels.
- Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes; transfer the garlic to the paper towels.
- Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil.
- Stir in the shrimp and season with salt; grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
- Arrange the noodles on a large platter.
- Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.
- Arrange the shrimp on top and serve with lime wedges alongside.
Nutrition Facts : Calories 277.7, Fat 10.7, SaturatedFat 1.5, Cholesterol 115.2, Sodium 1143, Carbohydrate 25.8, Fiber 0.4, Sugar 0.5, Protein 21.4
CILANTRO PESTO OVER SOBA NOODLES
Recipe calls for using this sauce/marinate on soba noodles, but you can use it on all types of noodles. You can also marinate the shrimp in a bit of this sauce for 10 minutes and quickly sauté the shrimp, or grill on skewers.
Provided by Kate H.
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all those ingredients in a blender and slowly drizzle in 1/3 cup of olive oil and blend! Recipe easily doubles and can be refrigerated for a day or so.
- Note: The pesto will be very thin in consistency.
Nutrition Facts : Calories 251.8, Fat 0.6, SaturatedFat 0.1, Sodium 570.3, Carbohydrate 56.4, Fiber 0.8, Sugar 0.4, Protein 10.8
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